中国食品学报2023，Vol.23Issue(8)：354-368,15.DOI:10.16429/j.1009-7848.2023.08.035
酸菜发酵过程中细菌群落结构变化及驱动机制
The Changes and Driving Mechanism of Bacterial Community Structure during Paocai Fermentation
摘要
关键词
酸菜/细菌群落结构/理化因子/功能预测/高通量测序Key words
paocai/bacterial community structure/physical and chemical factors/function prediction/high-throughput sequencing引用本文复制引用
贾晶晶,赵虎威,燕平梅..酸菜发酵过程中细菌群落结构变化及驱动机制[J].中国食品学报,2023,23(8):354-368,15.基金项目
山西省科学技术厅自然基金面上项目(202303021211119) （202303021211119）
